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By Lucy Madden
Published 2015
This recipe comes from the Journal American, published sometime in the 1950s. It would feed an enormous amount of people and would be fine for any celebration. Other names for this dish are Rappie Pie or Pâté à la Rapture. I reproduce it as it was passed on to me. It is obviously not a recipe to be tackled on one’s own.
Cut up the chicken and the pork as for fricassee. Half of the salt pork should be in very small pieces. Season to taste. Cook the chicken, pork and onions in the biggest pan or pans you can find. Separate the meat from the bones and cut the meat into small pieces.
While the meat is cooking, peel and grate the potatoes. Fill a cheesecloth bag with as much potato as it will hold and squee